Brigadeiro Macaron

Step 1

In a saucepan, bring the milk and water to a boil over medium heat until thickened (a syrup-like consistency)

Beat the egg whites into a snow-like texture

Gradually pour in the cooled milk mixture while whipping until stiff peaks form

Sift together the powdered sugar, almond flour, and cocoa powder in a bowl

Add the whipped mixture to the dry ingredients and mix until combined

Step 2

Line an oven-safe surface with parchment paper

Fill a piping bag with the chocolate mousse and pipe round shapes, about 3-4 cm in diameter, onto the prepared surface, spacing them about 4 cm apart

Step 3

Sprinkle granulated chocolate on top and bake in a preheated oven at medium/high heat for about 7 minutes

Remove from oven

In a saucepan, combine the condensed milk, cocoa powder, and butter and cook over low heat for about 10 minutes, stirring constantly

Step 4

After pouring the brigadeiro into a cold vessel and letting it cool, fill the macarons with the brigadeiro - you can use a piping bag to fill the shells more easily

Close the 'sandwich' of macaron and refrigerate before serving.